Author Topic: Smoked salt  (Read 1757 times)

Offline RSpence

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Smoked salt
« on: October 22, 2018, 01:55:27 pm »
Can I get some advice on how to smoke salt because I have no idea how to do this. Do cold smoke or hot smoke? How long do I smoke for?

Offline Ka Honu

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Re: Smoked salt
« Reply #1 on: October 22, 2018, 09:14:38 pm »
If I have an extra rack available on my Bradley (when hot smoking - I never have extra space when cold smoking) I usually put sea salt on a large (circular) coffee filter and put it on the top shelf for an hour or so, then let it cool before storing. You can stir it about mid-smoke but not really required unless you have a thick pile on the filter.

Offline Habanero Smoker

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Re: Smoked salt
« Reply #2 on: October 23, 2018, 02:39:49 am »
For salt it is best to hot smoke. I use Diamond Crystal, and I will spritz it with water until damp, before the smoke and while stirring during the smoke (filtered if your water contains chlorine). I usually use a small disposable pan which I've cut the sides down to 1" high, and stir a several times during the smoking. I usually keep the layer of salt less than 1/2" thick. For time I go by color, and after removing from the smoker it generally will darken a little more over time. 

The reason I spritz with water, is so the smoke will adhere better. After taking it out of the smoker stir a few more times, and allow it to dry. If you want to speed up the drying process, put it into a 200°F.


     I
         don't
                   inhale.
  ::)

Offline RSpence

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Re: Smoked salt
« Reply #3 on: October 26, 2018, 02:50:07 pm »
Thanks folks for your advice. So its for 1 hour minimum but at what temp? Or does it matter? One other question is, what wood do you use? Keep it easy with a fruit wood, apple, etc, or go heavier with oak, mesquite?

Offline Habanero Smoker

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Re: Smoked salt
« Reply #4 on: October 27, 2018, 02:28:35 am »
You are going to have to smoke much longer than one hour. You are looking at least four hours. When I smoke salt, unless I'm using all the racks for salt, I will plan to smoke something else with it; such as cheese, nuts, or vegetables such as jalapenos, tomatoes etc.

If I'm smoking it with something else, then I will have to consider what else is in the smoker. If it is cheese I will cold smoke, keeping the cabinet under 80°F. If it is only salt, or if I'm smoke/cooking some other foods, since salt is a mineral, basically a rock; the temperature is not crucial. I find I get better results using a cabinet temperature of 225°F, and keeping the salt moist. 

I would recommend going with the heavier flavor woods. I have never achieved the strong smoke flavor you get from commercial salts.

Around this time of year I start making my infused salts. Some I smoke, but most I don't. Herb infused salts smoke really good, you just have to be careful of the temperature so you don't burn the herbs. Liquid infused salts are great to make. There is no basic formula, but I generally will use 2 parts Diamond Crystal salt, to 1 part liquid - such as vinegar, hot sauce, soy sauce etc.. After trying a few batches you can adjust the liquids to either more or less to your liking. Stir until well combined. The stirring takes awhile to toughly combine the ingredients. Again during smoking and or drying, you must be careful not to burn the ingredients. I always remove them from the heat while a little damp, and let them finish by air drying at room temperature. Whatever type of salt you are making, you need to stir frequently during the drying.


     I
         don't
                   inhale.
  ::)